Hot chocolate bombs have taken the cozy season by storm, offering a unique and interactive way to enjoy a rich, indulgent drink. Each bomb is a hollow chocolate sphere filled with a special hot chocolate premix that combines cocoa powder, cornflour for added creaminess, sugar, and bits of chocolate. When dropped into a mug and doused with warm milk, the chocolate shell melts away, releasing the premix and miniature marshmallows into a swirl of creamy, chocolaty goodness.
Watching a hot chocolate bomb dissolve is more than just a visual treat—it’s a moment of joy and warmth that brings a bit of theater to your drink. The resulting hot chocolate is thick, creamy, and deeply satisfying, offering a comforting, indulgent experience. With endless possibilities for customisation. They’re an ideal addition to holiday festivities, winter family nights, or even as a sweet surprise for loved ones.
WHAT YOU’LL LOVE ABOUT THIS
- Rich and creamy flavour
- Customizable Treat
- Perfect for Gifting
- Kid-Friendly & Fun for All Ages
- Easy to make
INGREDIENTS USED IN MAKING HOT CHOCOLATE BOMBS
Dark Chocolate (for the Outer Shell)
Dark chocolate forms the hollow outer shell of the hot chocolate bomb. The dark chocolate serves as the outer shell, holding the hot chocolate premix and marshmallows together. Dark chocolate contains cocoa solids, sugar, cocoa butter. It provides a rich, intense chocolate flavor. Dark chocolate’s high cocoa content gives the hot chocolate bomb a deeper flavor profile. Its firmness helps maintain the bomb’s shape. I used van houten or callebaut dark chocolate to make the shells.
HOT CHOCOLATE PREMIX
This mixture creates the hot chocolate beverage when combined with hot milk. Typically includes cocoa powder, sugar, cornflour and chocolate chips mixed together to form a mixture. The premix ensures consistent flavour and texture, making it easy to enjoy hot chocolate. To ensure the longevity of your premix, it’s essential to store it properly. I recommend using airtight containers and placing them in a cool, dry place away from direct sunlight. This will keep your premix fresh for several months, allowing you to enjoy a delightful cup of hot chocolate even on the coldest of days. To get a detailed information on hot chocolate premix visit this blog post.
MARSHMALLOWS
Marshmallows enhance the sensory experience, providing a pleasant contrast in texture to the rich, smooth chocolate. Marshmallows are soft, chewy candies made from sugar, corn syrup, gelatin, water and sometimes flavorings. Adds a fun, fluffy texture and sweetness.
EQUIPMENTS USED IN MAKING HOT CHOCOLATE BOMBS
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and its very important to measure ingredients with precision.
Not a single day goes in my kitchen when I don’t use a Silicon Spatula
SIMILAR RECIPES ON THE BLOG
TIPS TO MAKE HOT CHOCOLATE BOMBS
- Silicone moulds work well for beginners, while polycarbonate molds give a more professional finish. Add a thin, even layer of chocolate to each moulld. Start with a small spoonful and swirl it around, ensuring the sides are well-coated. Let it set and add a second layer for extra sturdiness.
- Add just enough hot chocolate mix, mini marshmallows, and other fillers to fit comfortably inside each half. Overfilling can make it harder to close the bombs cleanly.
- Heat a plate slightly, then press the rim of one half against it to melt the edge a bit. Quickly join it to the other half and hold for a few seconds to seal.
- Once sealed, drizzle melted chocolate or sprinkle edible decorations, like gold dust, colored sugars, or mini chocolate chips, to make them festive and inviting.
- Store in an airtight container in a cool, dry place away from heat or sunlight to avoid melting or blooming
- Pour steaming hot milk over the bomb in a large mug to watch it “explode” and melt into a rich, decadent hot chocolate! Stir well to incorporate all the ingredients.
- For the premix
- ½ cup cocoa powder
- 6 tbsp sugar
- 1 tsp cinnamon powder
- 2 tsp cornflour
- ½ cup dark chocolate chips
- For the chocolate shell
- ½ cup dark chocolate
- ¼ cup milk chocolate
- 1 cup milk
- Marshmallows
- For the premix- in a blender add cocoa powder, sugar, cinnamon powder,cornflour and dark chocolate chips. Blend everything together till you get a homogeneous powder. Set this aside.
- For the chocolate shell, chop the dark chocolate and melt it in the microwave at 30-second intervals and stirring in between. Once melted, pour the chocolate into a silicone mouled filling all the cavities. Turn the mould upside down to let the excess chocolate drip out, leaving a thin coating in each cavity. Wipe off any excess chocolate from the edges and refrigerate the mould for about 5 minutes to set.
- Once set, carefully take out the shell make sure you don’t brake it. Fill one chocolate shell with premix and marshmallows. Take another shell, gently melt its edges by pressing it against a warm surface, and then carefully seal it with the filled shell to form a complete sphere.
- Take melted milk chocolate in a piping bag and drizzle it on the hot chocolate bomb.
- To make hot chocolate, pour 1 cup of hot milk into a mug and drop the hot chocolate bomb into it. Stir until fully dissolved and enjoy!
If you like my Hot chocolate bombs recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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